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dc.contributor.authorKalenjuk, B.en
dc.contributor.authorTešanović, D.en
dc.contributor.authorBanjac, M.en
dc.date.accessioned2017-09-17T17:45:49Zen
dc.date.available2017-09-17T17:45:49Zen
dc.date.issued2016en
dc.identifier.urihttp://hdl.handle.net/10919/78912en
dc.description.abstractWritten offers represent the image of the operations of each hospitality facility, including a la carte menus that have the most important role. Proper structuring, number of meals, information about food and design, to a large extent, influence the choice of guests – tourists and their satisfaction. The implementation of appropriate scientific methodologies comprehend that the following parameters are important for the proper structuring and design of menus and the actual sale of foods, namely: guidance items and balance, diversity, and composition of the offer, a description of the truth about food and information, the size and design of cover and paper, printing and color. The results represent a picture of the situation in the hospitality industry in the Republic of Serbia, in terms of significant sales resources in tourism.en
dc.language.isoen_USen
dc.publisherVisoka turistička škola strukovnih studija, Beograden
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectsalesen
dc.subjectmenuen
dc.subjectdesignen
dc.subjectHospitality Industryen
dc.subjecttourismen
dc.subjectstructureen
dc.subjectgastronomyen
dc.titleStructure and design on menus in hospitality in Serbia as a significant sales tool in tourismen
dc.typeArticleen
dc.description.notes91-98en
dc.title.serialTurističko Poslovanjeen
dc.identifier.doihttps://doi.org/10.5937/TurPos1618091Ken
dc.identifier.volume(18)en


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